Wook’s Omelette Arnold Bennett

Ep.32: The British loved their eggs as much as they loved literature. Let’s make omelette Arnold Bennett!

  1. Prepare fish: Heat milk, a bay leaf, 2 cloves/black pepper and large slices of onions in a pan. Add salted haddock (or white fish) slices into the milk and cook fish for only 3 minutes at low heat. Drain the fish using a slotted spoon (set the milk aside for the sauce) and break the cooked fish up (put the fish on a plate and use a fork to break the fish up, just enough for the flakes to separate).
  2. Prepare the bechamel sauce: Melt butter and flour at a ratio of 1:1 in a pan to make white roux (make sure the flour doesn’t clump) and saute using a whisk. Pour milk from earlier into the roux slowly and stir until sauce is thick. Season with salt and pepper. Sauce should be thick, like cream.
  3. Make the omelette: Break 2 eggs, season with salt and pepper, beat. Melt butter in skillet, pour eggs in and stir.
  4. Place the fish on top of the eggs and cover with bechamel sauce.
  5. Top sauce with a generous amount of parmesan cheese.
  6. Bake for 10 minutes in a pre-heated oven at 210C.
  7. Once out of the oven, plate a slice of omelette and add parsley, parmesan cheese and a side of baby greens (like raw spinach).




From Wook’s Food Odyssey – Other episodes can be found here: https://www.youtube.com/playlist?list=PLMf7VY8La5RHu4Ky9UYRXe42shrtFxxPh

Gordon Ramsey’s version: https://www.gordonramsayrestaurants.com/news-and-press/savoy-grill-arnold-bennett-omelette-recipe/


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